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Stroganov

Vegan Seitan Beef and Mushroom Stroganov

Serves 4

Ingredients

  • 2 tbsp vegan butter or olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 lb white button or cremini mushrooms, sliced
  • 1 cup seitan, chopped
  • ½ cup dry red wine
  • 1 vegetable bouillon cube
  • 2 tbsp flour
  • 1 tbsp mustard
  • ¼ cup water
  • ½ cup vegan sour cream (or vegan mayo + 1 tsp apple cider vinegar)
  • 1 tbsp braggs (opt)
  • ½ tsp tarragon
  • salt and pepper

Instructions

  1. Melt the vegan butter in a small stockpot. Add the onion and garlic and saute for 5-8 minutes on medium heat until the onions are translucent and fragrant.
  2. Add the mushrooms, seitan, bouillon, and wine. Cook the mushrooms for about 15 minutes, or until tender.
  3. Add the flour, mustard, and braggs. Add the water if it looks like it needs a little liquid. Stir in the sour cream and seasonings and heat through.
  4. Serve over cooked pasta, mashed potatoes, roasted potato wedges, or rice!
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Meat Tacos

Serves 4

Ingredients

  • 1 can water packed green jackfruit
  • 1 chipotle in adobo
  • 5 cloves garlic, minced
  • 1 small onion, chopped
  • 1 cube vegetable bouillon
  • 1 ½ cups orange juice
  • ¼ cup oil
  • 1 tsp salt
  • 1 tsp cumin

Instructions

  1. In a deep frying pan, combine all ingredients and bring to boil.
  2. Simmer for about 20 minutes, breaking up jackfruit with utensil.
  3. Cook until liquid has mostly evaporated and jackfruit begins to get crispy, about 10 more minutes.
  4. Serve inside flour tortillas with salsa pico de gallo and guacamole.
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Meat Tacos

Vegan Meatloaf

Vegan Meatloaf

Serves 4-6

Ingredients

  • 1 pound vegetarian ground beef (Lightlife Smart Grounds or Ground Beef)
  • ½ cup soft bread crumbs
  • ¼ cup soymilk or other nondairy milk
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • ¼ cup ketchup or tomato paste
  • 1 tbsp soy sauce or Braggs liquid aminos
  • 1 tbsp mustard
  • 1 tsp horseradish
  • 1 tsp salt

Glaze

  • ¼ cup ketchup or tomato paste
  • 1 tbsp mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp molasses

Instructions

  1. Preheat oven to 350oF degrees.
  2. Combine all of the loaf ingredients in a large bowl and mix thoroughly. Line a bread loaf pan with parchment paper and press the loaf ingredients into it.
  3. Whisk together the glaze ingredients and spread evenly across the top of the loaf.
  4. Cover pan with foil and bake for 50 minutes. Uncover and bake for another 10 minutes.
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"Chicken" Quesadillas

Serves 1

Ingredients

  • 1 large flour tortilla
  • ¼ cup Queso
  • ¼ bell pepper, julienned
  • 6 black olives, sliced
  • 1 vegetarian chick’n patty, grilled and chopped (or Carnitas)
  • ½ tsp chili powder

Instructions

  1. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about ½ teaspoon) and spread it around the bottom of the pan with a spatula.
  2. Spread queso on one tortilla and place it in the pan. Sprinkle on remaining ingredients.
  3. Cover for about 2 minutes, then fold tortilla in half. Flip and let cook on each side for an additional 30 seconds. Remove, slice, and serve with salsa and guacamole.
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Chicken Quesadillas

Veggie Sausage Gumbo

Vegan Sausage Gumbo

Serves 4

Ingredients

  • 1 cup frozen okra
  • 16 ounces veggie sausage links, cut into 1-inch pieces (Tofurky Italian Sausage, Field Roast Italian sausages or another brand of vegan sausage)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 cloves fresh garlic, chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground red pepper
  • 1 16-ounce can diced tomatoes
  • 1 cup celery, chopped
  • 5 cups vegetable stock
  • salt to taste (if desired)
  • Tabasco sauce to taste (if desired)
  • 2 cups cooked rice

Instructions

  1. Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.
  2. Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
  3. Stir in veggie sausage, black beans, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.
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Veggie Supreme Pizza

Serves 4

Ingredients

Dough

  • 1 tsp dry active yeast
  • 1 cup warm water
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 2½-3 cups all-purpose or bread flour

Toppings

  • 1 cup prepared marinara sauce
  • 1 cup vegan mozzarella shredded cheese
  • 2 Tofurky or Field Roast Italian Sausages

Suggested Veggies ¼-½ cup each:

  • white button or crimini mushrooms, sliced
  • any color bell pepper, julienned
  • red onion, sliced
  • black olives, sliced or halved
  • spinach leaves
  • fresh basil shredded
  • fresh tomato, sliced

Instructions

  1. For the dough, pour the warm water into a large bowl and sprinkle the yeast over the top. Allow to sit 2 minutes, then add the sugar, salt, and half the oil. Stir and allow to sit for another 2 minutes.
  2. Add the flour a half cup at a time, mixing thoroughly. Once the dough starts to form a ball (at about 2 cups of flour) dump on to a clean countertop to knead. Add more flour as you knead the dough, just enough to prevent sticking. Knead for about 5 minutes—squishing and pushing away from you, then folding and pressing back towards you. The dough should be smooth, springy and firm, but not dry.
  3. Place the dough back into the bowl with the other tablespoon of oil, rolling it over a few times to coat. Cover with a kitchen towel and set in a warm spot for 40-60 minutes.
  4. Once the dough has nearly doubled in size, preheat your oven to 450oF. If using a pizza stone, preheat it inside the oven too.
  5. Roll the dough to your desired thickness. Once the oven and stone (if using) are hot, place the dough onto the stone or pan and layer your toppings.
  6. Depending on the thickness of your toppings and crust, bake 8-15 minutes. The crust will be a light brown. Remove from oven and allow to sit a few minutes before cutting and serving.
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Veggie Supreme Pizza

Veggie Tamales

Veggie Tamales

Makes 18-20 tamales

Ingredients

  • 1 package dried corn husks
  • 3 cups masa harina
  • 1-2 cups vegetable broth or water
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • 1 tsp garlic powder
  • Filling Suggestions:
  • Tomatoes, corn, peppers, onions, and oregano
  • Black beans, sweet potatoes, and cumin
  • Bananas and peruvian purple potatoes
  • Carrots, green beans, yellow potatoes, and chili

Instructions

  1. In a large pot, completely cover corn husks with hot water. Soak for 30 minutes to soften.
  2. In a medium bowl, mix masa with salt and 1 ½ cups of vegetable stock. Add oil, and work with your fingers. Keep adding broth in small amounts, until you have a smooth, cookie dough consistency.
  3. Drain and flatten corn husks. Spread about 4 tablespoons of masa dough in the middle of the husk.
  4. Press the dough into a 2.5” x 4” rectangle, leaving a 1-1.5” boarder on each edge of the husk.
  5. Top with 2 tablespoons of your desired filling.
  6. Fold sides of the husks in over the filling, rolling it. Then turn pointed end up to the middle, then fold top flap down. Tie tamales with an extra strand of corn husk to secure the husk around the filling.
  7. Once all tamales are assembled, steam for 30 minutes. Serve warm, topped with salsa.
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Chilaquiles

Serves 4-6

Ingredients

  • 8-10 flour tortillas
  • 3 tbsp olive oil
  • 2 tbsp mild chili powder
  • 1 ½ cups tomato sauce
  • ½ package firm tofu, drained
  • ¼ cup soymilk
  • 1 teaspoon garlic powder
  • ½ teaspoon chili flakes
  • 1 teaspoon salt
  • A squeeze of lemon
  • Black pepper to taste
  • Queso

Instructions

  1. Tear up the tortillas into large bite-sized pieces.
  2. Heat the olive oil in a large to medium frying pan over medium heat. Add chili powder and cook for about 30 seconds, then add tortillas and stir, coating the tortillas with chili oil.
  3. Blend all remaining ingredients (except queso) until smooth. Pour mixture over tortillas in the pan.
  4. Top with queso and cover, turning down heat to medium-low. Cook until heated all the way through, about 25 minutes.
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Chilaquiles

Meatballs with Salsa Verde

Meatballs with Salsa Verde

Makes about 20 meatballs

Ingredients

  • 2 cups soya/tvp
  • 1 ½ - 2 cups vital wheat gluten or finely ground oats
  • 1 cup breadcrumbs
  • ¼ cup soy milk
  • ½ cup onion, finely diced
  • 1 tbsp fresh mint, minced
  • ½ cup cilantro, chopped
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 vegetable bouillon cubes

Salsa Verde:

  • 1 can tomatillos, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo
  • 1 bunch of cilantro

Instructions

  1. Soak soya in hot water for 20 minutes.
  2. Soak bread crumbs in soymilk, and add bread crumbs, onion, and seasoning to soya.
  3. Mix in vital wheat gluten or ground oats until consistency is firm enough to form balls.
  4. Form each ball with 2 tbsp of the mixture and place on a greased baking sheet.
  5. Bake for 30 minutes at 375o or until they start to get crispy; remove from oven.
  6. Blend all ingredients for sauce and pour into a large frying pan. Simmer for 10 minutes, uncovered.
  7. Add meatballs to sauce and cook together, simmering for 20 minutes, covered.
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Chili Relleno

Serves 6

Ingredients

  • 6 fresh poblano chiles

Filling:

  • 2 cups quinoa, cooked
  • 1 ½ cups beans, cooked (any kind)
  • 1 tbsp olive oil
  • 1 cup frozen corn, thawed
  • 1 small onion, chopped
  • 1 large tomato, chopped
  • 3 cloves garlic, minced
  • 2 tbsp lemon juice
  • 2 tsp salt
  • 1 tsp oregano
  • ½ tsp black pepper

Salsa Roja:

  • 3 tomatoes, halved
  • 1 Serrano chili pepper, seeded
  • 1 small onion, halved
  • Juice of 1 lime
  • 4 cloves of garlic
  • ½ cup cilantro
  • 2 tsp of salt

Instructions

  1. Broil chilies in oven until skin blackens, turning often. Transfer to paper bag for 5 minutes.
  2. Rub gently to peel the skin. Make a slit the length of each chili, and remove and discard seeds.
  3. For the salsa roja, roast tomatoes, onion, and chile for 20 minutes at 350o. Transfer to a blender and process with remaining ingredients.
  4. For filling, sauté onion in oil until tender in a large pan. Add the garlic, tomato, corn, and seasoning. Cook for 3-5 minutes longer. Add the quinoa and beans.
  5. Stuff each chili with 1 cup of filling. Bake for 20 minutes at 400o.
  6. Serve over salsa roja topped with queso.
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Chili Relleno

Empanadas de Picadillo

Empanadas de Picadillo

Makes 24 empanadas; Filling option Picadillo

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ cups corn meal
  • 3 tbsp sugar
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • ¾ cup vegetable oil
  • 1 ¼ cup water

Instructions

  1. Combine dry ingredients in a medium bowl. Add oil and work until the mixture becomes crumbly.
  2. Add water and knead just until it comes together. Shape into 2 balls, wrap, and chill for 30 minutes.
  3. When ready to fill, roll out one ball at a time to about 1/8 inch thick. Cut out 4 ½ inch circles.
  4. Brush edges with water and place 2 tbsp filling in the center of each.
  5. Fold in half and press edges together, crimping with fork.
  6. Place on a greased sheet and brush with soy milk. Bake until golden for about 30 minutes at 350o.
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